Lobster and Crab Ravioli

Yield: 6 appetizer servings

Ingredients:
2 (1 1/4 pound) live lobsters
2 tablespoons olive oil
1 1/3 cup finely chopped shallots
1 cup chopped fennel bulb
3 large garlic cloves, chopped
1/4 cup Madeira wine
4 teaspoons tomato paste
3 cups chicken stock (or canned low-salt broth)
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1/2 cup whipping cream
1/3 cup lentils
2 tablespoons butter
2 medium leeks (white and pale green parts only), thinly sliced
6 ounces crabmeat
6 lasagne noodles
2 tablespoons chopped fresh cilantro

Directions:
For Sauce:

1.Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain.

2.Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.

3.Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; saute 8 minutes.

4.Add Madeira and tomato paste; bring to boil. Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes.

5.Strain liquid into saucepan, pressing on shells.

6.Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often.

7.Add cream; simmer until reduced to sauce consistency, about 8 minutes.

For Filling:

1.Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain.

2.Melt butter in large skillet over medium heat. Add leeks; saute until tender, about 15 minutes.

3.Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.

4.Cook pasta in pot of boiling salted water until just tender. Drain.

5.Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls.

6.Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta.